Crispy Chicken With Asparagus Sauce - cooking recipe

Ingredients

4 skinless, boneless chicken breast halves
1 egg or egg whites, beaten
1/2 c. dry bread crumbs
2 Tbsp. vegetable oil
1/3 c. milk
1/3 c. water
1 (10 3/4 oz.) can Campbell's cream of asparagus soup

Preparation

In shallow dish, dip chicken into egg; coat with bread crumbs. In skillet over medium-low heat in hot oil, cook chicken 15 minutes or until browned on both sides and no longer pink. Remove; keep warm.
Pour off fat.